Multi-Facility Featured Client:

Blue Skies Cafe                              

Located south of Dallas, Texas where I-35 West and East meet, Blue Skies Cafe is a two restaurant concept located inside a state-of-the-art truck stop, featuring a saloon with a 100 seat live entertainment venue, a 500 seat concert theater with a Sirius broadcast radio station located inside, a convenience store, a guitar shop, and bio diesel development and distribution center all in one Complex located at Carl's Corner Texas. The Complex is a contemporary American style Roadhouse.
 

RCI had the honor of working with the Complex Leadership team to evaluate and enhance restaurant operations. From menu development, labor forecasting and execution, systems design and implementation, inventory evaluation,  customizing a Cost of Good's evaluator, crafting on-hands tools, hiring and shift management to leadership development. A full toolbox of Complex specific financial budgeting tools and custom restaurant system tools were developed for the Leadership Team. If you are looking for a first class steak in a great environment with great service stop on by Blue Skies Cafe. Make sure you save time to walk the 40,000 square foot Complex. You won't be disappointed.  

Franchise Featured Client:

Charles and Charles, Inc.

Franchising:

Salsarita’s Fresh Cantina                              

Our clients, Charles Sr., a retired airline Captain, and Jr., an entrepreneur, are a father and son team set to open there first franchise restaurant in Manhattan, Kansas.
 

C + C Inc. selected Salsarita’s Fresh Cantina. RCI partnered with this father and son team from their franchise “discovery day,” developing, writing and executing their business plan and as side-by-side partner as they open the first of what looks to be several franchise restaurants in the state of Kansas. We have serve as a technical guide throughout this start-up process and beyond when C + C Inc intends to expand to multi-unit ownership. Salsarita's is a fine restaurant concept..

Start-up Featured Client:

Café E’toile

Café E’toile is a neighborhood start-up café with full coffee service which also serves a variety of Panini sandwiches, crepes, fine pastries, gelatos and sorbets. Our clients, Andrew and Uchla Skaff, have worked hard to establish a charming neighborhood cafe with a European flavor. RCI has worked with the Skaff’s in menu and raw product evaluation, kitchen system development, personnel planning and labor management. We have also been involved in establishing back office systems and product tracking systems aimed at enhancing the owner's information resources to better run their business.

Operations Featured Client:

Mattie Soprano’s Ristorante & Pizzeria

Family owned and operated, Mattie Soprano’s, is an Italian themed restaurant and pizzeria. Featuring fresh quality ingredients, most of the items are made from scratch. The pizzas are hand tossed and cooked in authentic stone ovens focused on giving you the genuine flavor of the Big Apple. Mattie’s provides delivery, catering or dine in service. Currently, Chef Mattie has added a full service bar to their dining facility.
 

RCI has had the opportunity to partner with the Soprano team in improving operations, financials, developing back office systems, and marketing.

Featured Phone/Email Client:

    "In late 2008 early 2009 my wife and I decided to research and pursue
    the possibility of starting a diner/cafe in Western Colorado. Our
    concept was to deliver comfort foods made from scratch using organic and
    high quality ingredients. One of the best decisions I made was to
    contact W. Scott Cass of Restaurant Consultants to have as I called it "A
    Big Brother" oversight into the restaurant industry. It was easy to see
    that W. was a true expert in this field. His wisdom and
    professionalism coupled with his ability to communicate at a level a
    novice such as I could understand made our sessions very productive.  

    One of the most gratifying dimensions to W's consulting was his
    ability to look at all aspects of my business plan and interject himself
    into the smallest detail to the broadest outline. His perspective ranged
    from the location of the building to the size of coffee cup I should
    supply. What I appreciated most of all was his insight into the business
    parameters you must achieve in order to run a successful restaurant.
    Generally, restaurants do not go out of business because of a food item.
    Rather it is because in the flood of work it takes to run a restaurant,
    an owner looses sight of his real profit and loss. Furthermore they
    cannot identify the problem area in order to achieve success. W. is
    an expert at identifying positive and negative areas of a restaurant and
    refining operations to reach profitability while ensuring that quality
    controls are never compromised.  

    If anyone is considering opening a restaurant I could not give a higher
    recommendation than to use W. Scott Cass of Restaurant Consultants."  

     Joseph C. Burns

     Broker, Montrose, Colorado

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